Instant Pot Lamb Stew is better than any Irish Stew you have ever eaten. It is bursting with flavor and the meat is super tender.
Instant Pot Lamb Stew
Hi. It’s Lois, telling you about the best Instant Pot Lamb Stew I have ever eaten. It is modeled after my Instant Pot Beef Burgundy Bourguignon, but I left out the potatoes and added more garlic and tomato paste. We served it over mashed potatoes to a group of friends, and they ate every last bit of it! When I make food, I generally make enough to have leftovers a couple of times.
Served over mashed potatoes, this Instant Pot Lamb Stew is comfort food at its best. I can’t say that this recipe has much of a healthy twist, but if you look at the nutrition, it’s actually okay. Total calories per serving, 343. But then you have to add the mashed potatoes. 🙂
If you are just THINKING of getting an Instant Pot, don’t wait. I love, love, love mine. It only takes 12 minutes to cook potatoes to mash them. And Christmas is coming…
Check out the recipe…
Instant Pot Lamb Stew Recipe
Instant Pot Lamb Stew
Better than any Irish Stew, this Instant Pot Lamb Stew is the best comfort food, especially served over mashed potatoes.
- 4 thick slices bacon
- 1 1/2 pounds boneless lamb leg cut into 1 1/2 inch cubes
- 2 tablespoons gluten free flour
- 1 teaspoon salt
- 1 teaspoon fresh cracked pepper
- 1/4 cup brandy or cognac
- 1 bunch fresh thyme + 1 bay leaf tied in a bundle
- 1 medium yellow onion peeled and chopped
- 4 stalks celery chopped
- 1 pound small new potatoes halved (optional)
- 8 whole carrots peeled and rough chopped
- 1 pound Baby Portobello mushrooms trimmed and quartered
- 1 tablespoon minced garlic (heaping)
- 1 cup red wine Burgundy preferred
- 1 quart beef broth reserve ¼ cup for the slurry at the end
- 2 tablespoons tomato paste (heaping)
- 1 tablespoon Worcestershire sauce (gluten free)
Last Minute Add Ins
- 1 cup frozen pearl onions
- 1 cup frozen baby peas
- 4 tablespoons gluten free flour + 1/4 cup beef broth (reserved above)
- 1 teaspoon Kitchen Bouquet browning sauce
Press the Sauté button on your Instant Pot. When the sensor reads “Hot,” put in the fat from the lamb and sauté until crispy. Remove the lamb pieces before continuing because they will get tough.
Now sauté the bacon pieces until crispy, stirring periodically. Remove the bacon to a small dish. It will be added again later.
While the bacon is cooking, mix 2 tablespoons of gluten free flour with the salt and pepper. Then toss the lean lamb cubes in this mixture until well coated.
Add the floured lamb to the pot and sauté in small batches until nicely browned on all sides.
Remove the lamb and set aside for a bit.
Deglaze the pot with the brandy. This means pour the brandy in and using a wooden spoon, scrape and loosen all the little brown pieces of meat and goodies that are in the bottom of the pan. This is an important step because if you don't get all the browned bits from the bottom of the pot, they will burn when you are cooking the stew.
Add the onion and carrots, and sauté them until starting to caramelize.
Return the meat to the pot. Add the celery, potatoes, mushrooms, and garlic.
- Press “cancel” to stop the sauté function.
- In a bowl, whisk together the red wine, beef broth (reserve ¼ cup), tomato paste, and Worcestershire sauce. Pour this mixture into the pot and give the pot a little stir.
- Add the bouquet garni.
Close and lock the lid, setting the vent to seal. Press “pressure cook,” setting the pressure to “high” and the time to “30.”
While the meal is cooking, whisk together the remaining beef broth with 4 tablespoons of gluten free flour and the Kitchen Bouquet browning sauce, which makes what is called a slurry sauce.
When the machine beeps, press cancel and let it rest for 15 minutes before releasing the pressure valve.
Open the lid and remove the thyme/bay leaf bundle.
Set the pot to “sauté” and add the pearl onions, peas and the slurry sauce. Continue to cook, stirring frequently, until the gravy thickens (about 5 minutes).
Add the thawed pearl onions and peas. Continue cooking for about 5 minutes.
Serve immediately over mashed potatoes in soup bowls.
This recipe was inspired by Sue Moran and her Beef Bourguignon recipe on https://theviewfromgreatisland.com.
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Instant Pot Lamb Stew Nutrition
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